- 2 cups rice
- 1.5 cup lightly measured mint / pudina
- Fistful of coriander leaves
- 2 to 3 green chilies
- 1 inch ginger
- 1 to 2 large pods of garlic
- ¼ cup chopped coconut pieces
- Salt as needed
- Oil or ghee as needed
- 3 cups water
- 1 to 2 tbsp. lemon juice(optional)
Seasoning
- 1 bay leaf
- 1 star anise
- 1 strand mace
- ½ tsp shahi jeera or cumin
- 6 cloves
- 2 inch cinnamon stick
- 3 to 4 green cardamoms
Method :
- Wash rice and soak it for about 15 minutes. Pluck and wash mint and coriander leaves, drain them completely
- Grind mint, coriander, green chilies, ginger garlic, onion or chopped coconut to as smooth as possible.
- Heat a pan with oil, add the dry spices and saute till they sizzle.
- Add the ground paste and fry on a medium to low flame for about 2 to 3 minutes.
- Pour water and salt. Bring it to a boil. Add washed rice and cook in your preferred way.
- Open pan method: cook the rice till very little water is left in the pot. Cover and cook on low flame till the rice is cooked.
- Pressure cooker: Cook the rice till the water almost evaporates. When there is very little water left in the cooker, close the lid. Cook it for about 5 minutes on a low flame and switch off. Do not allow to whistle. If making with normal rice, let it whistle once.
- When the pressure goes away, open the lid and mix well. You will see a layer of the min mixture on top, Add lemon juice evenly and mix it gently .
- Serve pudina rice with a simple onion raita or a potato kurma.
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